If you are looking for the perfect salad that consists of whole grains, starch, protein, greens, healthy fats, and roasted vegetables. Let alone, gluten free. I got you! But first, I’m going to be really honest with you, I’m not a fan of salads. There’s only a variety of salads I could enjoy and tolerate. So I brought on the challenge of making a really good one. So as a salad naysayer, this could probably change minds. And I mean it!
Behold this quinoa bowl packed with wholesome ingredients! And most of all, a salad that doesn’t suck! 🙂
Over the holidays, I was quite inspired by sweet and savory dishes that I brought it upon myself to make a combination of things. I was experimenting a lot with squash, Brussels sprouts, and mixing flavors with sweet Dijon mustard and sesame oil. Merging flavors into something new, at least for me, is always exciting. I didn’t know exactly how to describe it. It’s savory, sweet, and a salad filled with texture. Also, this dish came to me by accident. I just came back from a trip at the time I was trying to test something out and remember having packets of trail mix from the airport. So I tossed the trail mix into the salad, and oh my goodness!
I have come to realize that this can pass as elegant-date-night kind of recipe for dinner or a side dish over wine with friends. It is also meal prep / weeknight friendly.
For me, what makes a great salad bowl (exceedingly) passable is if: it is packed with flavor, it will make me feel satiated for a while, and overall, feels balanced. Balanced, meaning, I’m not over indulging or cutting myself short with flavors that I love.
WHAT YOU WILL NEED
To get started, here are the key ingredients that you will need. As always, the full details of this recipe is down below.
- Quinoa
- Roasted squash of choice (I use butternut or kabocha)
- Brussels Sprouts
- Mixed greens of choice (I use kale, spinach, red chard, and arugula)
- Garbanzo Beans (or chickpeas)
- Walnuts
- Dried Fruits
- Seasonings: Paprika, Garlic Powder, Salt & Pepper
FOR THE SALAD DRESSING
- Dijon mustard
- Sesame oil
- Low sodium soy sauce or Tamari (for gluten free option)
- Apple Cider Vinegar
- Maple syrup or agave
- Salt & pepper to taste
PRO-TIPS
- Be sure squash is cut into small EQUAL bite-sized pieces so that it roasts faster and evenly.
- Do not mix in salad dressing until ready to serve. Dressing can keep up to a week if stored properly and in an airtight jar or container.
- Be sure to check on your roasted vegetables from time to time and ensure that the Brussels sprouts aren’t burning. The best thing to do is flipping the mixed vegetables halfway through your roasting time.
- Use any mixed dried fruits you’d like! I used cranberries as I had left overs from the holidays but you can definitely use chopped dates, dried blueberries, strawberries, mangoes. Think trail mix!
- Not a fan of Dijon mustard? Don’t worry, you can use any nut butter you like or tahini.
Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.
Perfect Quinoa Bowl with Sesame Dijon Dressing (Vegan, Gluten Free)
Equipment
- 1 Large baking tray
- 1 Mixing bowl
- 1 Small mason jar (or any jar for salad dressings)
- whisk
- Spatulas
Ingredients
FOR THE SALAD BASE
- ½ cup Quinoa, cooked rinsed
- 2 tbsp Olive oil
- 1 lb Squash of choice rinsed, peeled, & cubed into small pieces
- 6-8 pieces Brussels sprouts shredded or sliced
- ⅓ cup Garbanzo beans rinsed, drained
- ¼ cup Walnuts chopped
- ¼ cup dried fruits of choice I used dried cranberries
- Mixed greens of choice I used kale, spinach, red chard, and arugula, roughly chopped
- Vegan Parmesan cheese shredded, optional (I use VioLife)
- 1-2 tsp Paprika
- 1-2 tsp Garlic powder
- Salt & pepper to taste
FOR THE DIJON SESAME DRESSING
- 1½ tbsp Dijon mustard
- ½ tbsp sesame oil
- 1 tbsp Agave or maple syrup
- 3 tsp Low Sodium soy sauce or tamari (for gluten free option)
- 2 tsp Apple cider vinegar
- salt & pepper to taste
Instructions
FOR THE QUINOA
- Cook quinoa according to package instructions. Allow to cool.
FOR THE ROASTED VEGETABLES
- Preheat oven to 400°F.
- Line a parchment paper or silicone mat onto baking sheet. Evenly spread squash or sweet potato one side of the pan on a single layer. Depending on the size of your baking sheet, spread shredded/sliced Brussels sprouts onto the other side. Evenly and on a single layer. Do not overcrowd baking sheet. Use a second baking sheet if necessary.
- Drizzle vegetables with olive oil and season with salt, pepper, paprika, and garlic powder. Mix until veggies are well coated with oil and seasonings.
- Roast into the oven for 25-30 minutes, flipping the veggies halfway through to ensure that nothing is burnt. Brussels sprouts should have "charred" bits and crispy pieces while the squash should be soft enough to eat.
- Remove from oven and allow to cool for 5-10 minutes before adding to the salad.
FOR THE SALAD DRESSING
- In a small mason jar or mixing bowl, whisk together all ingredients such as Dijon mustard, sesame oil, soy sauce/tamari, agave, apple cider vinegar, salt & pepper.
SALAD PREPARATION
- To create the salad. Start adding quinoa as the base. Next add the roasted veggies, garbanzo beans, salad greens, walnuts, dried fruit, mixed greens, and vegan Parmesan.
- Pour over salad dressing when ready to serve. Mix and enjoy!